Preparation of fresh chopped onions which may be dispensed from tubes

Abstract

Fresh, chopped onions may be packed as preparations in tubes and may be dispensed therefrom without disturbing the consistency when the preparation contains from 88 to 92% of raw onion cubes having an edge length of from 3 to 6 mm, from 0.05 to 0.1% of sodium metabisulphite, from 0.1 to 0.5% of tartaric acid and/or citric acid, from 0.05 to 0.20% of ascorbic acid, from 0.05 to 0.2% of swelling agent, about 1% of common salt, from 3 to 5% of sugar or a sugar alcohol, from 3 to 5% of vegetable oil and from 0.05 to 0.15% of emulsifying agent. After being filled into tubes, this preparation is heated for a short time to from 70° to 80° C. The onion particles retain their consistency over a comparatively long period of time and may be used in the same way as freshly cut onions.

I claim: 
     
       1. A preparation of fresh, chopped onions which may be dispensed from tubes, containing (a) from 88 to 92% of raw onion cubes having an edge length from 3 to 6 mm,   (b) from 0.05 to 0.1% of sodium metabisulphite,   (c) from 0.1 to 0.5% of tartaric acid and/or citric acid,   (d) from 0.05 to 0.2% ascorbic acid,   (e) from 0.05 to 0.2% of swelling agent,   (f) about 1% of common salt   (g) from 3 to 5% of sugar or a sugar alcohol,   (h) from 3 to 5% of vegetable oil and   (i) from 0.05 to 0.15% of emulsifying agent.   
     
     
       2. An onion preparation according to claim 1, which also contains a small quantity of onion extract to balance the flavour. 
     
     
       3. A reclosable tube containing the preparation of claim 1. 
     
     
       4. A process for the production of an onion preparation according to claim 1, which comprises adding a dry pre-mix of the quantities defined in claim 1 of sodium metabisulphite, tartaric acid and/or citric acid, ascorbic acid, swelling agent, common salt and sugar or a sugar alcohol to said chopped raw onion cubes, mixing the admixture under conditions which do not destroy the structure of the onion cubes, admixing an already prepared mixture which contains vegetable oil and emulsifying agent, filling the mass under pasteurizing conditions into reclosable tubes and sealing said tubes, and pasteurizing the contents by heating the tubes for a short time at a temperature from 70° to 80° C. 
     
     
       5. The process of claim 4, wherein the said prepared mixture additionally contains onion extract.